Presentation on theme: "Blueprint for Developing a School Food Safety Program"— Presentation transcript:
1Blueprint for Developing a School Food Safety Program
2Course ObjectiveDevelop a written food safety plan for each school food preparation and service site based on the Process Approach to HACCP principles
3Public Law 108-265 Amended section 9(h) of the Richard B Public Law Amended section 9(h) of the Richard B. Russell National School Lunch ActSection 111. Food Safety(5) School Food Safety Program –Each school food authority shall implement a school food safety program in the preparation and service of each meal served to children, that complies with any Hazard Analysis and Critical Control Point system established by the Secretary.
4Other Reauthorization Requirements Related to Food Safety The required number of health inspections per year was increased from 1 to 2.A report on the most recent inspection must now be posted in a ‘publicly visible location.’Copies of the report must be provided to members of the public upon request.
5Why are we being asked to do this? Children are more at risk.Food has many opportunities for contamination.Microorganisms continue to evolve.New microorganisms have been discovered in recent years.We have too much at stake.
6Tools“Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles.” USDA FNS June (79 pages)
7Tools“HACCP Based Standard Operating Procedures”, National Food Service Management Institute, (115 pages)
8Michigan Department of Agriculture Click on Food & AgribusinessClick on Food SafetyClick on Food Law* 12 Food Law Fact Sheets (based on 1999 FDA Food Code adopted by MI)Click on Other Documents* 1-6 are good references
9What is HACCP? Stands for Hazard Analysis Critical Control Point. Was designed in the 1960s to create 100% risk-free food for U.S. astronauts.Is preventative rather than reactive.Is a common-sense approach to food safety.
10Definitions Hazard Analysis and Critical Control Point (HACCP) A prevention-based food safety program that identifies and monitors specific food safety hazards that can adversely affect the safety of food products by focusing on each step of the food preparation process.
11Definitions HACCP Plan A written document that is based on the principles of HACCP and describes the procedures to be followed to ensure the control of a specific process or procedure.
12Control Measures Definition: Any action or activity that can be used to prevent, eliminate or reduce an identified hazard. Control measures determined to be essential for food safety are applied at critical control points in the flow of food.Examples of control measures are: SOPs,Critical Control Point (CCPs) or Critical Limits
13Standard Operating Procedures (SOPs) Definition of SOP:A written method of controlling a practice in accordance with predetermined specifications to obtain a desired outcome.
14Critical Control Point (CCP) Definition of CCP:An operational step in a food preparation process at which a control measure can be applied and is essential to prevent or eliminate a hazard or reduce it to an acceptable level.
15Critical Limit Definition of Critical Limit: One or more prescribed parameters that must be met to ensure a CCP effectively controls a hazard.
16Preliminary Steps for Building the Program Have a firm foundation in placePerform Baseline AssessmentPrerequisite Program ChecklistFood Safety and HACCP SOP Checklist
17Steps to Develop a School Food Safety Program Develop, document & implement SOPsIdentify & document menu items according to Process ApproachIdentify & document Control Measures and Critical LimitsEstablish monitoring proceduresEstablish corrective actionKeep recordsReview & reviseHACCP
18Step One: Standard Operating Procedures (SOPs) Remember – SOPs have already been developed by NFSMI. You just need to customize them!
19SOPs Determine which SOPs are needed for each site serving food Suggestion:- Assign each site manager the task of putting together a SOP manual for their site
20NFSMI Sample SOP Washing Hands (Sample SOP) PURPOSE: To prevent foodborne illness by contaminated hands.SCOPE: This procedure applies to anyone who handle, prepare, and serve food.KEY WORDS: Handwashing, Cross-ContaminationINSTRUCTIONS:Train foodservice employees on using the procedures in this SOP.Follow State or local health department requirements.Post handwashing signs or posters in a language understood by all foodservice staff near all handwashing sinks, in food preparation areas, and restrooms.Use designated handwashing sinks for handwashing only. Do not use food
21Step Two: Categorize Menu Items According to Process Approach Categorize menu items into one of three processes:1. Process 1 – No Cook2. Process 2 – Cook and Serve Same Day3. Process 3 – Complex Food Preparation
22The Division of Foods is Based on Complete Trips Through the Temperature Danger Zone 213141oFNo CookProcess 1Same DayProcess 2ComplexProcess 3
23The “Other” Category Foods that can be left out of the 3 processes Breads (without cheese)Baked desserts such as cookies, cakes and brownies (i.e. those without fruit or custard)Other non-potentially hazardous foods that are not associated with foodborne illnessesJust handle with SOPs
24Potentially Hazardous Foods Any food or food ingredient capable of supporting rapid growth of microorganisms.Raw or cooked foods of animal originmeats, poultry, dairy, eggs, fish, seafoodCooked foods of plant originVegetables such as potatoes and beansStarches such as rice and pastaSome other foodscut melons, garlic in oil, tofu
25Communication ToolsWrite it on the recipeProcess 2 – Same Day
26Step Three: Identify Control Measures and Critical Limits
27Control Measures for Process #1 No Cook RECEIVEReceiving DeliveriesSTOREPreventing Cross Contamination During Storage (and Preparation)PREPAREPreventing Cross-Contamination During (Storage and) Preparation, Cleaning & Sanitizing Food Contact Surfaces, Washing Fresh Fruits & VegetablesCOLD HOLDCCP: Hold at or below 41 degrees F. Check & Record Temperatures.SERVEServing Food, Preventing Cross-Contamination at Food BarsALLWashing Hands, Using Suitable Utensils When Handling Ready-to-Eat Foods, Personal Hygiene, Storing & Using Poisonous or Toxic Chemicals, Using & Calibrating a Food ThermometerControl Measures for Process #1 No CookExample:Deli Meat
28Control Measures for Process #2 Cook & Serve Same Day PREPAREPreventing Cross-Contamination During (Storage and) Preparation, Cleaning & Sanitizing Food Contact Surfaces, Washing Fresh Fruits & VegetablesRECEIVEReceiving DeliveriesSTOREPreventing Cross Contamination During Storage (and Preparation)COOKCCP: Cook to Minimum Internal Temperatures for at Least 15 Seconds. Check & Record TemperaturesHOT HOLDCCP: Hold At or Above 140 Degrees F. Check & Record Temperatures.SERVEServing Food, Preventing Cross-Contamination at Food BarsALLWashing Hands, Using Suitable Utensils When Handling Ready-to-Eat Foods, Personal Hygiene, Storing & Using Poisonous or Toxic Chemicals, Using & Calibrating a Food ThermometerControl Measures for Process #2 Cook & Serve Same DayExample:Chicken Nuggets
29Control Measures for Process #3 Complex ALLWashing Hands, Using Suitable Utensils When Handling Ready-to-Eat Foods, Personal Hygiene, Storing & Using Poisonous or Toxic Chemicals, Using & Calibrating a Food ThermometerRECEIVEReceiving DeliveriesSTOREPreventing Cross Contamination During Storage (and Preparation)PREPAREPreventing Cross-Contamination During (Storage and) Preparation, Cleaning & Sanitizing Food Contact Surfaces, Washing Fresh Fruits & VegetablesCOOKCCP: Cook to Minimum Internal Temperatures for at Least 15 Seconds. Check & Record TemperaturesCOOLCCP: Cool to Internal Temperature of 70 Degrees F or Less within 2 hours & to 41 Degrees F or less within an Additional 4 hours. Check & Record Temperatures.REHEATCCP: Reheat to Internal Temperature of 165 Degrees or More within 2 hours. Check & Record Temperatures.HOT HOLDCCP: Hold At or Above 140 Degrees F. Check & Record Temperatures.SERVEServing Food, Preventing Cross-Contamination at Food BarsExample:Leftovers
30Step 4: Establish Monitoring Procedures Why should monitoring take place?To ensure that the written HACCP plan is being followed correctly and is working wellHow will monitoring be done?Observations, check sheets, signing off on logsWho will monitor?Supervisory or other designated employeesHow often will they monitor?As needed - continuously, daily, weekly, monthly
31Step 5: Establish Corrective Actions What is a corrective action?A planned step you take when a food does not meet a critical limitKey features of corrective actionsMeasurable, specific, based on facts, appropriate for normal working conditionsGoal of corrective actionDetermine and eliminate the causeBring the CCP within critical limitsPrevent the deviation from reoccurringEnsure safety of the food served
32Step 5: Establish Corrective Actions Summary of Corrective Actions for HACCP-Based SOPs- Sample shown on pages are printed from NFSMI manual (pages )- Remember to change any temperatures to reflect 1999 Food Code
33Step 6: Keep Records How often do you need to record these things? Throughout the day, daily, weekly, monthlyWhat do you need to keep a record of?Corrective actionThermometer calibrationChecklists used to monitor food safetyFood safety training completedTemperaturesAt receivingOf storage areas – Refrigerators, freezers, dry storageOf food – end of cooking & reheating, while holding, serving & cooling
34Step 7: Review & Revise the System and Plan AnnuallyWhat is working?What isn’t?How can your HACCP system be better?
35After this class…Complete the pre-requisite checklist developed by Iowa State University.Plan a time to train your staff on the new requirements.Start writing a Food Safety Plan for each of your production kitchens and serving sites that participates in the NSLP or SBP.
37Food Safety Training Resources National Food Service Management InstituteThermometer Information Resource
38Food Safety Training Resources Local Health DepartmentsClick on Directory to find the contact information for county health departments
39Food Safety Training Resources Register for Food Safety and Sanitation classes through Education and Training Connection:
40Food Safety Training Resources National Food Service Management InstituteServing It Safe, 2nd edition
41Food Safety Training Resources National Food Service Management InstituteWash Your Hands
42Additional TrainingThe Statewide Training Program for School Nutrition Professionals offers a 3 hour course “Blueprint for Developing a School Food Safety Plan”Access the Statewide Training Program web page at:
43Additional TrainingInformation on the Statewide Training Program web page includes:Current course schedule & calendarForms for class registrationClass scheduling formsList of qualified instructorsCourse fact sheets
44MDE ContactQuestions regarding the required School Food Safety Program can be directed to Linda Stull at:or(517)